Cooking with Demarle

I saw this blog from Demarle the other day and I love these ideas! I'm going to make them tomorrow I think, so I will post pictures once I do. In the meantime, I wanted to share the recipes...they sound so easy and yummy! http://demarleathomeclub.com/blog/two-tasty-recipes-for-summer/ So, I made dinner/dessert for our Girls Supper Club last night. I made both of these recipes. For the salad, I could not find cherry vinegar, so I used raspberry instead. I also used pecans in the parmesan mixture instead of walnuts, as well as added candied pecans on top...it was SO good!! The cheese mixture I might have cooked a little long. It tasted excellent but did not form as easily as I would have liked. Next time, I think I would make circles of the cheese mixture, then mold it to the back of muffin tray to make cups instead. Either way, it looked pretty good and tasted really good! The dessert was very soupy! However, it tasted really good! I forgot to take pics of the finished produc...

So many have been asking for this...it's a recipe my mom makes but she got it from Cindy Krogh - have to give credit where credit is due :) I made it recently for a baby shower in the Demarle Sunflower mold. It turned out fairly well. Next time, I would cook a bit longer and let it sit longer before unmolding it, but I was in a hurry so I had to take it out early. Still tasted great though! To use in Sunflower mold, I had to double it. Otherwise, use a smaller mold or baking dish. Single Recipe: 1 cup mayonnaise (I use low fat) 1 cup shredded mozarella cheese 1 cup grated parmesan cheese 4 small jars artichoke hearts or 2 large jars. (approx. 2 14ounce jars) a pinch of garlic I drained the artichoke hearts and then chopped in a food processor so they were finely chopped. I don't like huge pieces of artichoke in my dip. You can skip this step though if you want. Then, mix together all ingredients with spatula until well incorporated. Place mold onto perforated baking ...

So for those who do not know, Demarle at Home is the maker of the "Silform", which is what Subway uses to make their bread. When I started selling it, Joe wanted to buy a silform...I put it off for a while thinking realistically we would never make our own bread. However, I bought one recently and Joe promised he'd make bread...and he did...:)And it is delicious...well, the one recipe he's made (a couple times already). It is so easy to make and truly is really good. He uses the different herbs & seasonings that Demarle offers with it, which really showcases those herbs. So, here is the recipe. It is out of the Demarle "Beginnings & Endings" cookbook. I think I'll make hime make the bread now every time I do a show ;)It's good by itself or served with a dish, like stew. 1 envelope rapid-rise dry yeast 2 cups lukewarm water 1 tbsp salt 1 tbsp sugar 4 1/2 - 5 cups unbleached all-purpose flour Seasonings of choice (personally I like it w/ Herbs ...